This pie is me holding on to the last of the summer by my fingernails. There are still the remnants of local berries at the market, thanks to our SF Bay Area Indian Summer, so I gathered up blueberries and blackberries and made pie.
My favorite pie crust is still the one from Baked, but Heidi’s recipe for a rye and beer based crust sounded interesting. I think I overworked it but it was still interesting (not interesting enough to make it again). I made it by hand using the folding method she describes. The filling is terrific – not too sweet and it holds together really well.
- Berry Pie (101 Cookbooks)